Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
10 | Larding strips 1 1/2 - 2" |
6 x ca. 450 g | Leg of venison |
1/4 x ca. 450 g | butter softened |
3 Esslöffel | flour |
2 1/4 Tasse | Stock or beef broth |
| (about 1/4-1/2 lb salt pork) |
2 | Cloves garlic thinly sliced |
1 Esslöffel | Powdered thyme |
| salt |
| pepper |
1>. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot-don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.
|
|
Anmerkungen zum Rezept:
keine |